From Our Blog

WCRF/AICR

Global Network

Phytochemicals: The Cancer Fighters in Your Foods

Phytochemicals are naturally occurring plant chemicals (phyto means plant in Greek). They provide plants with color, odor and flavor. Once we eat them, however, research shows they can influence the chemical processes inside our bodies in helpful ways.

Findings from laboratory studies have shown that phytochemicals have the potential to:

Stimulate the immune system

Block substances we eat, drink and breathe from becoming carcinogens

Reduce the kind of inflammation that makes cancer growth more likely

Prevent DNA damage and help with DNA repair

Reduce the kind of oxidative damage to cells that can spark cancer

Slow the growth rate of cancer cells

Trigger damaged cells to commit suicide before they can reproduce

Help to regulate hormones

Steps to Take Now

While research continues, the best bets for achieving the maximum health benefits possible include:

Eat a varied diet high in a variety of vegetables, fruits, whole grains and beans

Favor brightly colored or strongly flavored vegetables and fruits, which are often the best sources of phytochemicals

Stick to food sources – phytochemicals in supplement form may not be as easily absorbed as those from food.

A Guide to Phytochemicals

Thousands of phytochemicals have been identified so far, and scientists have only begun to investigate their promise. This chart lists some of the phytochemicals attracting serious scientific attention, identifies food sources and outlines potential benefits.

The American Institute for Cancer Research is a nonprofit charity designated as tax-exempt under Section 501(c)3 by the Internal Revenue Service. Donations are tax-deductible to the full extent of the law. EIN 52-1238026.